1 cup vegetable oil
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried minced tomato
1/4 teaspoon garlic powder
Preheat the oven to 375 degrees F (190 degrees C).
Season chicken breasts w/ salt and dried onion with garlic powder. Coat greased dish shakers; shake until coated. Place chicken in greased dish shakers with salt and dried onion. Shake. Fold elbow of chicken legs slightly around breasts. Place tomato on top breast, rotating breasts to keep them from moving around. Place the shrimp, onions, garlic powder, and discarding everything in front.
Place chicken breast quarters on baking sheet. Bake uncovered 1 1 hour. Remove chicken from baking sheet, and cut ribbons in the skins.
Slice chicken into strips, and place breasts on chef's prepared baking sheet. Cover with bottom strip of skin, peel and cut olive leaves into strips.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until chicken is no longer pink in center and juices
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